Hibiscus Syrup

1. In a small saucepan, bring the water to a boil. 
2. Take off the heat and add dried hibiscus flowers and let the tea steep for 10-15 minutes. 
3. Take the hibiscus flowers out (if they’re broken up, use a fine mesh strainer. 
4. Add cane sugar to the hibiscus tea and bring to a boil. Lower the heat and simmer for 10 minutes.
5. Allow the syrup to cool slightly before transferring to an airtight glass jar. Store in the fridge for up to 2 weeks.

Hibiscus Margarita

1. Prep your glass by brushing agave syrup around the rim and dipping it in sugar. Fill the glass with ice and set aside.
2. Into a cocktail shaker add tequila, Cointreau, lime juice, hibiscus syrup, and hibiscus bitters.
3. Add a handful of ice and shake vigorously for a few seconds.
4. Strain the margarita into your prepared glass and garnish with a slice of lime and dried hibiscus if desired. Enjoy!